Coconut-Vanilla Bean Cupcakes with Rainbow Coconut “Sprinkles”

When my daughter was just about four months old we found out we were pregnant again (SUPRISE!!!!) It’s been three years since our little man was born and he hasn’t stopped surprising us.

Sometimes they are good, like when he runs up and gives me a big hug and kiss for no reason(although he usually follows by farting loudly and running away laughing. Boys.)

Sometimes they are scary, like when he climbs to the top of the playground and attempts to jump down (moms of boys, you know what I’m talking about!)

Sometimes they are funny, like when he makes up songs out of no where (ex: rub a dub dub/where’s my grub/ GOOOOOO MOOOOOMMMMMYYYY!!! while standing up on a dining room chair and pumping his arms up and down)

So I don’t know why I was surprised when he changed his mind about what kind of cake he wanted for his birthday. Unlike M who decided she wanted an Angry Birds cake (that’s just her personality: once she wants something, her mind is made up) he changed it up on me. He said he wanted a pirate ship cake so I was all set to make a version of this (from pinterest, of course) But then he changed it up on me and said he wanted coconut cupcakes (his words, not mine. Seriously!)

Ok, I can do that. I was all set again to make coconut cupcakes with pirate cupcake toppers. Easy day. Ohhh no….then he changed his mind again. He wanted rainbow coconut cupcakes (again, his words, not mine. Seriously!)

So I did both. On his actual birthday I made some pirate cupcake toppers. Then with the left over’s, we tinted some flaked coconut for some rainbow “sprinkles” and had fun decorating cupcakes as well. Not surprisingly, he loved sprinkling these confetti type sprinkles on the cupcakes.

So to my sometimes stubborn, always sweet, and eternally loveable son, a very happy third birthday! We can’t wait to see what other surprises you have in store for us!!!

Preparation

To make the cupcakes:

Put the coconut milk in a sauce pan over medium heat and cook to reduce to about half (about 30-45 minutes.) Stir occasionally. Cool the coconut milk to room temperature, and place 1/3 cup aside for the frosting.

Preheat oven to 350 degrees.

Whisk flour, baking powder, and salt in medium bowl.

Using electric mixer, beat butter in large bowl until smooth. Add sugar; beat on medium-high speed until well blended, about 2 minutes. Add 2 eggs, 1 at a time, beating well after each addition and occasionally scraping down sides of bowl.

Beat in seeds from vanilla bean and remaining egg. Add half of flour mixture; mix on low speed just until blended.

Using electric mixer, beat butter in large bowl until smooth. Add sugar, 1/3 cup reduced coconut milk, seeds from vanilla bean, and salt. Beat on medium-low speed until blended, scraping down sides of bowl. Increase to mediumhigh and beat until light and fluffy.

To make the coconut “sprinkles”

Divide flaked coconut into five small bowls. Add food coloring to each bowl and mix well to coat the flakes. Heat the oven to 350 and spread the colored coconut in a thin layer on a lined, rimmed sheet pan. Toast 5-10 minutes until the flakes are no longer wet and slightly toasted (watch carefully though because it can burn easily!)

Notes

The reduced coconut milk can be made up to two days before. Store in an air tight container and refrigerate.The coconut sprinkles can be made up to a week ahead. Store in a airtight container in a cool, dry place.

The written and photographic in this article are reference and redaction from Recipe adapted from Vanilla Bean and Coconut Cupcakes

About The Author

Alyssa Rachel is a mom and a wife is not an actual chef. She is like other moms who need to get dinner on the table every night, lunches bags every day, and breakfast served every morning. However, She is a mom with a serious love for food and photography. In the 2011, She started bringging her time through the dishes that came out of her kitchen. Early in 2013, her family moved from Bahrain to South Spain, where the culinary experiences, both foreign and familiar will shape this journey. Follow along and enjoy her experiences through kitchen with our group. More about her: AlyssaRachel.net